Here’s a delicious Lemon Cream Cheese Bread recipe that’s perfect for any occasion. This bread is moist, tangy, and has a delightful cream cheese swirl.
Ingredients
For the Bread:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
- Make the Bread Batter: In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, milk, lemon zest, and lemon juice until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Assemble the Bread: Pour half of the bread batter into the prepared loaf pan and spread it evenly. Spoon the cream cheese filling over the batter and spread it gently. Pour the remaining bread batter on top and spread it evenly to cover the cream cheese layer.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
- Cool: Allow the bread to cool in the pan for about 15 minutes, then use the parchment paper to lift it out of the pan and transfer it to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
- Glaze the Bread: Once the bread is completely cool, drizzle the lemon glaze over the top.
- Serve: Slice and enjoy your Lemon Cream Cheese Bread!
This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Enjoy!
